By Akshara
October 1, 2026
Coconut milk chicken curry is a deliciously aromatic and comforting dish featuring tender chicken simmered in a rich, velvety coconut gravy. Infused with ginger, garlic, and warm spices, the coconut milk mellows the heat while creating a glossy sauce that clings perfectly to the meat. It pairs wonderfully with steamed basmati rice or warm parathas for a deeply satisfying meal.
500g boneless chicken pieces  1.5 cups thick coconut milk  2 tablespoons oil or ghee  2 medium onions, finely chopped  1 tablespoon ginger-garlic paste  2 tomatoes, pureed  1 teaspoon turmeric powder  1 teaspoon red chilli powder  1 tablespoon coriander powder  1/2 teaspoon garam masala  Fresh coriander leaves for garnish  Salt to taste
Heat oil or ghee in a pan and sauté the chopped onions until golden brown, then add the ginger-garlic paste and cook until the raw aroma disappears.
Stir in the tomato puree along with turmeric powder, red chilli powder, and coriander powder, cooking until the oil separates from the masala base.
Add the chicken pieces and sear them in the masala for five minutes until lightly browned on all sides.
Pour in the coconut milk and salt, reduce the heat to low, cover the pan, and simmer for fifteen minutes until the chicken is tender and the curry thickens, then finish with garam masala and fresh coriander.